CookEat Recipe
Apricot Tart with Currant and Kirsch Glaze
A deep pastry tart filled with maraschino-seasoned apricot halves and finished with a reduced apricot-syrup, red currant jelly and kirsch glaze.
Method
Steps
Step 1
Have three tablespoons of the linked finished red currant jelly ready. Keep the linked raw folded butter pie paste chilled. Heat a conventional oven to 400°F. On a lightly floured surface, roll out half a pound of the finished raw paste, line a suitable deep ovenproof pie plate and trim the edges. Keep the lined pastry cold until the oven is ready.
Step 2
Line the inside of the pastry with food-safe baking parchment rated for this heat and fill with dried beans used as baking weights. Bake for about 15 minutes, until the pastry holds its shape and its edges begin to colour. Carefully remove all the beans and paper.
Step 3
Open one pint-can of canned pitted apricot halves in syrup. Put the fruit on a plate and reserve its actual packing syrup in a small saucepan. Sprinkle the two ounces of fine sugar and two tablespoons of maraschino liqueur over the fruit, turn it in this seasoning and arrange all the halves cut side down in the pastry shell with their seasoning.
Step 4
Return the filled tart to the 400°F oven for about 10 minutes. Continue as needed until the pastry base and edges are fully baked and golden and the apricots are heated through and tender. Shield the exposed pastry edge if it colours too quickly. The times are guides.
Step 5
Add the three tablespoons of finished red currant jelly and two tablespoons of kirsch to the reserved apricot syrup. Mix and reduce on the hob until the actual glaze is well thickened. Pour it over the apricots.
Step 6
Let the tart cool on a rack, then refrigerate promptly at 4°C or below and within two hours. Serve cold.
Cooked it? Rate it.
Cooked 0 times